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Thai Turkey Zucchini Meatballs

Thai Turkey Zucchini Meatballs

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Prep Time 20 minutes
Cook Time 15 minutes
Servings 28 total meatballs

Ingredients
  

Meatballs

  • 1 lbs ground turkey, extra lean
  • 1 cup zucchini, shredded (liquid squeezed out)
  • 1/4 cup green onions finely chopped
  • 1 Tbsp garlic cloves, finely chopped (about 2 cloves)
  • 2 Tbsp basil, finely chopped
  • 1 Tbsp coconut milk, light (canned)
  • 1 Tbsp fish sauce
  • 2 tsp ginger, grated

Sauce

  • cooking spray
  • 1 tsp red curry paste
  • 1/8 tsp chili flakes
  • 1 1/2 cups coconut milk, light (canned)
  • 3 Tbsp tomato paste
  • 1 tsp fish sauce
  • to taste additional cilantro and green onion for garnish

Instructions
 

  • In a medium bowl, combine ingredients for meatballs into a bowl and mix thoroughly.
  • Spoon 1 Tbsp of mixture and roll between your hands to form a single meatball. Repeat until all of the mixture is used (makes approx. 28 meatballs). Set aside
  • In a small bowl, whisk together sauce ingredients.
  • Preheat a large 12" skillet on high heat and coat with cooking spray. Add meatballs and cook until lightly browned (around 2-3 minutes). Note meatballs do not need to be cooked fully at this point.
  • Add the small bowl of sauce ingredients to the skillet.
  • Simmer for 15 minutes, uncovered.
  • Top with cilantro and green onion, if desired
  • Storage: Refrigerate covered for up to 3 days OR freeze in airtight container up to 3 months.